Rib Trim Frankfurters
Homemade frankfurters. I've been wanting to try this for a while, but was holding out for a large capacity food processor, which still hasn't happened. I had six pounds of rib trimmings and double ground the meat in my smaller grinder. I pulled out one pound for a couple of pork burgers:-D.
I then took all the spices, cure #1, powdered milk and ground together to a powdered sugar consistency and mixed, along with some ice cold water, into the five pounds of ground pork.
The frankfurter mixture was placed into the freezer until the top was firm.
The mixture was then emulsified with the food processor. Because the processor is so small, it took seven batches to get all of the meat emulsified, more water added as well.
The ground pork burger compared to the emulsified sausage mixture.
Linked in natural hog casings
I smoked at 130* for 2 hours and then raised the smoker temp to 165*, no more smoke. I don't have a steam cabinet so when the franks had an IT of 138, I slide a large pot of boiling water into the smoker to add moisture. The frankfurters were brought out at 148*. Dunked into ice water to stop the cooking.
I'm not at all unhappy with the texture
I figured I'd do me up a foot long, chili, cheese, jalapeno and mustard frankfurter, and eat it!
Please use this for the entry pic.
Ya ain't gonna get a "snap" like this with a skinless frank:-D. Thanks for looking!
